Ultimate Cheesy Instant Pot Mac & Cheese
Whip up creamy, ultimate cheesy mac cheese in your Instant Pot using elbow pasta, butter, and your favorite shredded cheese for a quick meal.
Ingredients
- 1 pound uncooked elbow pasta
- 4 cups water
- 1 teaspoon salt
- 3 tablespoons butter, cut into small pieces
- 2 1/2 cups shredded cheese
- up to 1/2 cup whole milk
Instructions
- Add the elbow pasta, water, and salt to the Instant Pot.
- Secure the lid, set the valve to sealing, and cook on High Pressure for 4 minutes.
- Perform a Quick Release (QR) of the pressure immediately to prevent overcooking the pasta.
- Stir in the butter until it is completely melted.
- Gradually add the shredded cheese and whole milk, stirring until smooth and creamy. Add milk 1-2 tablespoons at a time until desired creaminess is reached.
- Let the mac and cheese sit for 5-10 minutes to thicken before serving. Enjoy the ultimate comfort food!
Notes
- Use freshly shredded cheese for the creamiest texture. Pre-shredded cheese often contains anti-caking agents that can affect melt.
- Adjust the amount of milk to achieve your preferred level of creaminess.
- For an extra flavor boost, add a pinch of garlic powder or onion powder with the salt. Allergens: Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Adjust the amount of milk to achieve your preferred level of creaminess.
- For an extra flavor boost, add a pinch of garlic powder or onion powder with the salt. Allergens: Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.